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This Week's Episode

Tuna Noodle Casserole

Tuna Noodle Casserole Three Variations

Tuna Noodle Casserole, that beloved favorite of childhood, has maintained its presence through four revisions of Joy of Cooking. Try them all and see which comes closest to the version in your memory.

Tuna, Noodle and Mushroom Soup Casserole: 1951 From The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker, Third Revision, 1951

4 Large Servings

An excellent emergency dish. Cook until tender:

Ingredients

2 cups noodles

Drain them in a colander. Pour 3 cupfuls of cold water over them. Drain them again. Drain the contents of:

1 can tuna fish: 7 oz.

Separate it with a fork into large flakes. Be careful not to mince it as that isn't nearly so good. Grease an oven-proof dish. Arrange a layer of noodles, then sprinkle it with fish and so on. Have noodles on top. Pour over this mixture the contents of:

Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.